Inaugural report reveals fermentation as the next pillar of alternative proteins, enabling a new wave of innovative products and accelerating the industry
Plant-based and cultivated meat have been recognized as two primary pillars of the alternative protein industry, but fermentation is increasingly proving its incredible promise for the future of alternative proteins.
The protein department of the future is a world of opportunity. New evidence from The Kroger Co. and Heinen's bolsters the case for shelving plant-based meat products in the meat aisle.
Caroline Bushnell, GFI’s vice president of Corporate Engagement, discusses why there’s room for both established and new players in the growing field of alternative proteins.
U.S. sales data shows that plant-based meat sales have remained strong amid Covid-19, outperforming both its prior-year growth as well as animal-based meat's growth rates.
Cultivated meat needs fewer bad stock photos and more images of real, delicious products. We put together a guide for journalists and cultivated meat startups who would like to help make that happen.
Covid-19 has disrupted most foodservice operations. But strong pre-pandemic plant-based growth numbers still carry lessons for companies supplying plant-based foods to restaurants.
Seafood is difficult to make without animals, notes GFI's Jen Lamy. But some companies are betting on new technologies and customers to overcome the challenges.
GFI’s Dr. Elliot Swartz writes about the geographical spread of cultivated meat companies, the funding landscape, and commercialization challenges.
Mainstream grocers among plant-based leaders offering hundreds of plant-based meat, egg, and dairy products, expanding their store-brand assortments in 2020 to meet surging consumer demand
